Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol.
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DOI: 10.1021/acs.jafc.4c08213
Abstract: Some oligopeptides can impart kokumi flavor to foods and beverages, a topic still not addressed in wine. A targeted ultra-high performance liquid-chromatography-mass spectrometry (UHPLC-MS/MS) metabolomics method capable of quantifying both amino acids and oligopeptides in… read more here.
Keywords: sparkling wines; wine; putative kokumi; kokumi ... See more keywords